In case you weren't aware, the recipe was leaked some time ago. We used this recipe from the Guardian. Saturday was the most lovely hot hot day, the kind of day that you need to remember for when it is winter and you are sitting in your flatting wondering if it will ever be warm again. We rounded up some friends and went over to Phil's parent's house, where they unbelievably have an in-built deep fryer in their kitchen. We are always quick to point out that 'it was there when they moved in,' in the hope that it makes us sound less gluttonous. Because, if your Saturday night involves deep frying 4kgs of chicken, you kind of are a piggy.
The recipe involves poaching the meat in buttermilk first, then coating it in a batter made with the 11 herbs and spices (one of which is MSG), then coating it in more buttermilk and double dipping. Finally, you fry it.
Below is the finished product. Excellent photo courtesy of my friend Jarrod.
It was pretty special. I was amazed at how filling it was. I could barely manage two pieces and I was ravenous to begin with. Perhaps it was the MSG? Which, by the way, they sell by the half kilo at Moore Wilson's. I should know.
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Is MSG still a cause for concern? I heard that the reports about the harmfulness of MSG were erroneous. Wikipedia says that double-blind placebo-controlled studies show no significant correlation between MSG ingestion and the alleged harmful effects.
ReplyDeleteI haven't looked into it closely myself, but Phil has, and he says that in general, no studies have proven any harmful side effects. The only thing that has been proven is a correlation between MSG consumption and obesity, which, if you think about it, might say more about the kind of food it is found in rather than the substance itself.
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